Ingredients

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds, or to taste
• 1/2 teaspoon fenugreek seeds (optional)
• 1 red onion, diced
• 2 cups diced tomatoes
• 3 dried red chile peppers
• 1 clove garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 3 hard-boiled eggs, sliced
• 1/4 bunch fresh cilantro, chopped (optional)

Instructions

1. Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes.
2. Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.
3. Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.
4. Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.